Basil Pesto, Bacon & Pumpkin Risotto

Name: Basil Pesto, Bacon & Pumpkin Risotto with Almond Pangrattato & Parsley
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 3 clove garlic; 30 g plant-based butter; 2 cup water; ½ packet panko breadcrumbs; 1 packet Plant-Based Basil Pesto; 1 packet diced bacon; 30 g peeled pumpkin pieces; 1 sachet vegetable stock powder; 1 sachet Garlic & Herb Seasoning; 1 bag parsley; 1 packet arborio rice; ½ packet roasted almonds; 1 leek; 1 bag baby spinach leaves

with Almond Pangrattato & Parsley

Get up to $175 off

This rich, creamy risotto comes together in the oven, leaving you free to create a quick and crunchy almonds pangrattato to sprinkle over at the end. Such a small factor takes this pumpkin and bacon meal to the next level – taste it and see!

Allergens:

Gluten(Wheat)

•cashews

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

½ packet

panko breadcrumbs

1 packet

Plant-Based Basil Pesto

1 packet

diced bacon

30 g

peeled pumpkin pieces

1 sachet

vegetable stock powder

1 sachet

Garlic & Herb Seasoning

1 bag

parsley

1 packet

arborio rice

½ packet

roasted almonds

leek

1 bag

baby spinach leaves

Not included in your delivery

olive oil

30 g

plant-based butter

2 cup

water

Nutrition Values

Energy (kJ)4163 kJ

Fat51.5 g

of which saturates15.4 g

Carbohydrate103.3 g

of which sugars11.4 g

Protein27.3 g

Sodium1910 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Thickly slice leek. • Place leek and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, finely chop garlic. • In a large frying pan, heat half the plant-based butter and a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 5-6 minutes. • Add garlic & herb seasoning, arborio rice and half the garlic and cook, stirring, until fragrant, 1-2 minutes. • Add vegetable stock powder and the water. Bring to the boil, then remove from heat.

• Transfer the risotto to a baking dish. Cover tightly with foil, then bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• Meanwhile, roughly chop roasted almonds (see ingredients). • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook panko breadcrumbs (see ingredients) and almonds, stirring, until golden brown, 3 minutes. • Add remaining garlic and cook until fragrant, 1-2 minutes. Season and set aside.

• Remove the baking dish from oven, then stir through plant-based basil pesto and the remaining butter. • Gently stir through baby spinach leaves and roasted veggies.

TIP: Stir through a splash of water to loosen the risotto if needed.